Grilled Lemon Chicken Wrap With Chilli Mayonnaise

READY IN: 45mins




  • You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
  • Cut each breast lengthwise into 3 strips.
  • Combine garlic, cinnamon, allspice, pepper, oil, lemon juice and yoghurt in a bowl.
  • Add in the chicken strips and toss to coat evenly.
  • Cover and refrigerate for 30 minutes (you may marinate the chicken for upto 3 hours in advance).
  • Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
  • Thread 2-3 chicken strips onto each skewer.
  • Grill turning every 2 minutes and basting with any remaining marinade until cooked through, for about 10 minutes.
  • Warm the breads through for about 30 seconds on each side.
  • To make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise.
  • Split open and separate each warmed pita into 2 halves.
  • Slide the chicken pieces on each pita halves and top with lettuce, tomatoes and radishes and spoon over the chilli mayo.
  • Add salt and pepper, roll up and serve hot.